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Sail Date Ship Name Itinerary 7 / 22 / 2024 Seven Seas Grandeur 9-Night Timeless Spain 8 / 14 / 2024 Seven Seas Grandeur 10-Night Turkish Gems & Italian Delights 8 / 24 / 2024 Seven Seas Mariner 12-Night Vita Est Bona 9 / 25 / 2024 Seven Seas Voyager 10-Night Journey to Dalmatia 10 / 31 / 2024 Seven Seas Splendor 12-Night Season of Splendor 7 / 2 / 2025 Seven Seas Splendor 10-Night Coast-to-Coast Italy
10 / 25 / 2025 Seven Seas Grandeur
PARTICIPATING SAILINGS :
14-Night Charming Coasts & Treasures
Ingredients :
1 kg portobello mushrooms cleaned , stems removed
100 ml olive oil 200 gr onion and garlic mix 200 ml white wine
300 gr piquillo pepper , pat dried , cut in 2 cm strips
50 gr parmesan cheese , finely grated
For the filling : 250 gr goat cheese , room temperature 50 gr parmesan cheese , finely grated 50 ml heavy cream 1 gr fresh thyme , finely chopped
For the coulis : 50 ml extra virgin olive oil
100 gr yellow onions , cut in half and thinly sliced
300 gr yellow bell pepper , seeded and diced
50 ml vegetable stock Salt and pepper 10 gr affilla cress
GOAT CHEESE PIQUILLOS & PORTOBELLO TART
Instructions :
01 Brush portobello mushrooms with olive oil , season with salt and pepper .
02 Grill over medium heat on both sides , cool down and dice 1.5 cm .
03 Sauté mushrooms and onion-garlic mix over low heat .
04 Deglaze with white wine , cover and simmer until dry .
05 Season with salt and pepper .
06 Combine goat cheese , heavy cream , parmesan cheese and thyme in a mixing bowl .
07 With a paddle attachment , mix at slow speed for approx . 20 sec or until you have a creamy texture .
08 Combine all ingredients in a small saucepot , cover and simmer over very low heat until the peppers are soft .
09 Puree in a blender until smooth .
10 Use a 6.5 cm stainless steel ring . Spoon first 60 gr of mushrooms , then top with 1 tsp of fine grated parmesan , then spoon 30 gr of roasted red peppers , top again with 1 teaspoon of fine grated parmesan and finish with 30 gr of goat cheese . Press each layer gently to have it properly leveled .
11 Bake in a preheated convection oven at 150 ° C for approx . 10-12 mins .
12 Let it rest for at least 10 mins before serving .
13 Place under broiler briefly to give the goat cheese some color . Run the knife inside the ring to separate the tart from the ring .
14 Place the tart in the center of a plate , remove the ring and dress the sauce around . Garnish with affilla cress .
20 CULINARY COLLECTION FROM VINE TO DINE 2 1